Pan-Seared Prawns (South Indian Kerala Chemeen Pollichathu)

This will get you drooling over your keyboard. Prawns are marinated in beautiful spices and lime juice, and cooked in coconut milk till they've soaked in all the piquant masala they possibly can. Experience the authentic flavours of Malabari seafood drizzled into juicy prawns. Prawns are marinated in spices and lime juice, cooked in an array of masalas, herbs and coconut milk.

Marinade:
6 prawns
chilli powder
turmeric powder
kosher salt
lime juice, freshly squeezed
2 tsp. coconut oil

Masala:
3 tsp. coconut oil
¼ tsp. mustard seeds
¼ tsp. fenugreek seeds
5-6 curry leaves
2 slit green chillies
1 tsp. ginger
½ tsp. garlic, chopped
½ onion, chopped
10 shallots, uncut
1 Tbsp. coriander powder
1 tsp. red chilli powder
¼ tsp. black pepper, freshly crushed
¼ tsp. turmeric powder
½ tomato, chopped
½ cup fish stock
¼ cup coconut milk
kosher or sea salt

For the Marinade:
Marinate prawns in a mix of chilli powder, turmeric, salt and lime juice, keep for 10 minutes. Heat oil in pan and sauté; the marinated prawns on a low flame for 5 minutes. Once done, set aside.

For the Masala:
Heat oil in a pan and crackle mustard; fenugreek seeds.

Add curry leaves followed by rest of the ingredients and fish stock. Sauté till onions and shallots turn brown. Add prawns and cook covered for 5 minutes. Now remove the lid and cook for another 5 minutes.

Allow the gravy to reduce to a semi dry consistency. Cook till the prawns turn dark brown. Finish by adding coconut milk, give a final cook for ½ a minute.

Add salt to taste and serve with aapam, rice or parantha.

Makes 4 servings.